... An anthocyanin-rich double emulsion (w/o/w) was prepared via a two-step emulsification method. Anthocyanins from black rice extract were incorporated in the inner water phase and dispersed inside the middle oil phase, which was then dispersed into the outer water phase. Generation of the double emulsion was confirmed by optical microscopic analysis and its microencapsulation efficiency was 99.45 ± ...

... Quercetin, a plant-extracted flavonol, is a potent inhibitor of carbohydrate digestive enzymes. This study aimed to examine: 1) the extent to which quercetin altered the starch digestion and the glycemic potential of the fortified western baked bread as well as oriental steamed bread, 2) the matrix effects of bread on the potential bioaccessibility and bioavailability of quercetin. The starch dige ...

... This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstruc ...

... This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (−)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g ...

... Three different infant formulas (P1, P2 and P3) were characterised, and changes in their physicochemical properties under three different ageing conditions (i.e. 25°C, 45°C and 60°C) were established. At 60°C, all of the three powders exhibited increased moisture content, which was consistent with an increase in water activity. The GAB sorption model fitted for P1 while P2 and P3 did not follow th ...

... Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity a ...

... Many anthocyanin-containing foods are thermally processed to ensure their safety, and stored for some time before being consumed. However, the combination of thermal processing and subsequent storage has a significant impact on anthocyanins. This study aimed to investigate the color, chemical stability, and antioxidant capacity of thermally treated anthocyanin aqueous solutions during storage at 4 ...

... The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous system within the temperature range from 100 to 165°C, and the degradation kinetics was modelled using Monte Carlo simulation. The two anthocyanins showed different stability, with cyanidin-3-glucoside exhibiting a higher degradation rate than cyanidin-3-ru ...

... Three commercial infant formulas (denoted as P1, P2 and P3) were stored at 25, 45 and 60°C for up to 6weeks to study the caking phenomenon caused by fat bridging. At 60°C, both the surface free-fat content and the caking strength increased significantly. Analysis of the fatty acid composition of P1 showed that high-melting-point fatty acids were present on powder surface whereas low-melting-point ...

... The stability of two cyanidin-based anthocyanins from black rice in an aqueous system containing them with a pH range of 2.2–6.0 was investigated at temperatures ranging from 100 to 165°C. Within these pH and temperature ranges, the stability of the two anthocyanins was found to decrease gradually with increasing pH. The lowest (8.99×10−4s−1) and highest (0.120s−1) degradation rate constants for c ...

... A green tea extract (GTE) was incorporated into biscuit as a source of tea catechins. The stability of tea catechins in the biscuit making process was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and biscuit samples using a RP-HPLC system. GTEs at 150, 200, and 300mg per 100g of flour were formulated. The results obtained showed that green t ...

... Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and ...

... Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average r ...

... Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography– ...

... Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography–mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles were identified. Across the three geographical sources, a relatively small proportion of potent oxygen ...

... The headspace solid-phase microextraction (HS-SPME) technique combined with GC-MS was evaluated to study 33 selected flavour compounds released from chewing gum. The operating conditions of SPME were optimised, including different fibres (PDMS, DVB/CAR/PDMS, PA and PDMS/DVB), sample size, extraction time and temperature. The results indicated that while HS-SPME was a rapid and valuable technique, ...

... It is a challenging task to rapidly determine the quality of frying oils at various stages of frying. This study aims to evaluate the performance of eight different rapid test kits on three different types of oils, viz palm olein, cooking oil (a blend of palm olein, sesame oil and peanut oil) and sunflower oil. Two commonly consumed foods, French fries and chicken nuggets were selected as the fryi ...

... The stability of refined, bleached and deodorised (RBD) palm olein was studied under both repeated frying and controlled heating conditions. Two different frying foods i.e. chicken nuggets and French fries were used to evaluate the oil performance under various frying conditions. Thermo-oxidative alterations were measured through various physical and chemical parameters. Total polar compounds (TPC ...

... Simulated frying experiments were performed on three different types of oils with French fries as the fried food. Comparison of frying oil samples was then made with their control counterparts (i.e. oil samples heated without food). Three different methods, gas chromatography (GC), attenuated total reflection (ATR) AOCS method Cd 14d-99 and attenuated total reflection negative second derivative ab ...